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If someone sends her a photo of their fridge and pantry ingredients, she will then help decide what to cook, based on what she sees.

\"PHOTO:
ABC News
PHOTO: Filling for shepherd's pie being sautéed in a cast iron pan.
>

One family in North Carolina shared their supply of ground beef, carrots, tomatoes and potatoes and a classic dinner recipe came to mind for Frederickson.

\"I immediately thought of Shepherd's pie,\" she said, \"it's a hearty casserole.\"

\"PHOTO:
ABC News
PHOTO: Ground beef filling for shepherd's pie sautéed in a cast iron pan.
>

\"It's super adaptable, you can use different types of ground meat, you could make it completely vegetarian with lentils,\" she explained. \"On top you could use mashed sweet potatoes, mashed cauliflower -- think of this recipe as a guideline not a strict recipe.\"

She continued, \"use whatever you've got in your refrigerator and get creative.\"

Check out Frederickson's full recipe below and get more recipes that use everyday pantry ingredients here.

Shepherds Pie

\"PHOTO:
Amanda Frederickson
PHOTO: A simple shepherd's pie recipe from cookbook author Amanda Frederickson.
>

Ingredients
2 pounds potatoes, peeled and cut into 2-inch pieces
Kosher salt
8 tablespoons melted butter
1 cup cheese
2 tablespoons olive oil
1 medium onion diced
2 carrots, peeled and diced
3 cloves garlic minced
1 teaspoon dried thyme
⅓ cup canned crushed tomatoes
1 tablespoon flour
¾ cup stock or red wine
Garnish with fresh herbs (if you have them)

Directions

Preheat oven to 375 degrees.

Cover potatoes with cold water and add in 2 tablespoons of kosher salt. Bring to a low boil and cook the potatoes until soft, about 15 to 20 minutes. Strain the potatoes and mash with a masher or ricer, mix in butter and cheese. Set aside.

In large saute pan cook the onion and carrots over medium heat. (Add in any other vegetables you make have like celery or frozen peas) as well as the dried thyme and rosemary.

Add ground beef and continue cooking until the beef is browned. Add in canned tomatoes, flour and stock.

Place the mashed potatoes on top of the filling and bake 25 to 30 minutes or until the top is golden brown.

Serve warm.

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